“Fast fine” is the way Fresh to Order founder and CEO Pierre Panos describes the Atlanta-based concept he created in 2006. “It’s nicer than fast casual, but not fine dining,” he says.
With a background in fine dining, Panos sought to offer a fresh, quality product to a mass market for around $10....

The rise of wireless phone chargers in quick-service establishments could turn the casual consumer into a loyal, repeat customer. These sleek mats are either placed on or built into a table and provide guests with the convenience of charging their mobile devices by simply placing the phone in a...

Executives, store managers, and everyone else involved in a restaurant business dreads reading horrible online reviews of their company’s food, service, and atmosphere. But like them or not, reviews have become a significant part of the dining process, and recent research finds that review websites...

Editor’s Note: This is the second in a series on pricing strategies within the quick-service restaurant industry. Click here to read part one.
Welcome back, class. Last we left off, we were discussing the shortcomings of a cost-plus approach to menu pricing and teasing more sophisticated strategies...

Evolving eating habits and generational dynamics are changing the way we look at snacking. There’s no traditional time when Americans are looking for snacks—say, the middle of the afternoon. It’s the late morning, early evening, and late night, too. It’s as if there are as many dayparts for...

Along the Ohio River Road in Lesage, West Virginia, sits Hillbilly Hot Dogs, a destination stop for locals and tourists alike.
When winter hits, however, Hillbilly’s popular—and wildly distinctive—weenie stand sees a sharp, double-digit decline in revenue, says Sharie Knight, who opened the self-...

Quick-service executives have the capacity to do a lot of good outside just filling customer bellies with tasty food. Many choose to rally their loyal consumers behind a cause, creating fundraising opportunities and spreading awareness. Others go the extra mile to rally their own corporate team and...

When I started to look at this business, what I truly found beautiful was being able to bring my family every day. I am able to feed my children the very same products I strive to sell to the world. I love the foodservice business for that reason, but specifically Smoothie King for allowing me to...

The Dairy Queen system, a Berkshire Hathaway company, is helping fans raise America’s romance grade. According to a national poll, the average American gives their significant other an “F” on Romance, and 62 percent of Americans receive clichéd Valentine’s gifts. The DQbrand aims to raise the...

New York City–based frozen yogurt operator 16 Handles will launch new day-parts concept focused on breakfast, lunch, and snacks starting Wednesday, February 25. Launches in other NYC stores will continue through spring.

Fatburger, known for its made-to-order burgers, adds limited-time items to its menu. Guests can now enjoy Fatburger’s special Thousand Island Burger, as well as a creamy and decadent Chocolate Dipped Strawberry Milkshake until May 1.

When it comes to limited-service Italian, pizza reigns supreme. Five-time James Beard Award finalist chef Gerard Craft believes he can change that with Porano Pasta + Gelato, a new fast-casual concept slated to open in downtown St. Louis this summer.

Now through Sunday, February 15, Nestlé Toll House Cafés across the country are pairing their signature Cherry Hot Chocolate with specially designed heart-shaped cookies and other cherry-filled delights. From chocolate-cherry almond brownies to cherry cream cheese cookie tarts, the company is...

Philly’s Best, the Southern California destination for authentic Philly cheesesteaks and hoagies, announced the opening of its San Clemente location, marking the company’s 22nd restaurant. The San Clemente store is franchised and operated by Orange County local father-son team,...

Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...

Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...

While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.
Here is my top...